Oven Baked Zucchini Meatballs

Cooking time: 50 minutes

Ingredients:

For the meatballs:

• 500 g (~18 oz) chicken minced meat (or turkey or both)
• 1 medium zucchini 
• 1 (~90 g) shallot
• 1 egg
• 4 pinches of salt
• 3 pinches of ground black pepper
• 3 Tbsp rice flour

For the sauce:

• 140 g tomato paste
• 1 Tbsp olive oil
• 350 mL ( 1 1/2 cups) hot water
• 1 (~90 g) shallot
• 2 cloves of garlic
• 10 fresh sage leaves
• 10 fresh oregano leaves
• 1 tsp of salt
• 2 pinches of ground black pepper
• Parmesan of another your favourite cheese
• Lime zest to taste

Directions:

1. In a large bowl, grate the zucchini and onion. Add minced chicken meat, 1 egg, salt and ground black pepper. Mix well with your hand, the texture of the minced meat will be much better. Set aside.
2. Sauté the onions in a skillet over low heat for 2 minutes, add 1/2 Tbsp olive oil beforehand. Then add the chopped garlic and fry for another 2 minutes. Cut the fresh sage into strips and fry for 2 minutes. Then add oregano. ( I added another 1/2 Tbsp of olive oil as the onions and garlic started to burn). Combine tomato paste and hot water in a separate bowl, stir well with a fork. Pour into a skillet. Season with salt and ground black pepper. Once the sauce has boiled, remove from the heat.
3. Add rice flour to the minced meat and mix well. Shape the balls of minced meat with your hands, first lubricate your hands with oil or water, so that the meat does not stick to your hands. Also grease a baking dish with a small amount of butter or olive oil. Pour the sauce over the meatballs and bake in the oven for 35 minutes 180℃ (355°F) (i used a baking dish 31x21x6cm).
4. Sprinkle with Parmesan and other cheese on top. I recommend you sprinkle with fresh lime or lemon zest.